Gluten-Free Stuffed Pasta Shells

Some of you may have saw my tweet the other night about Casey making gluten-free stuffed shells for me and I wanted to share a photo of them.  These are really good.

[caption id="attachment_423" align="aligncenter" width="300" caption="Gluten-Free Stuffed Shells"][/caption]

Ingredients:

• 1 box of Tinkyada Brown Rice Grand Shells Cooked


• 4 cups ricotta cheese


• 2 cups mozzarella cheese


• 3/4 cup parmesan cheese


• 3 eggs


• 1 Tbsp chopped parsley


• 3/4 tsp oregano


• 1/2 tsp salt


• 1/4 tsp pepper


• 3 cups favorite pasta sauce

Cooking Temp and Time: 350F for 35 mins

Celiac Support Group Meeting

Tonight was my first time attending the State College Celiac Support Group.  I am just so excited to see a local group is now present because the next closest group is in Harrisburg, PA and that is just too far to drive.

Heidi Watson is the group organizer / contact person.  Kudos to her for getting the local support group started!  I enjoyed the meeting agenda.  I especially enjoyed the meeting's inclusion of two local business owners: Natures Pantry Owner and Corrinado's Pizza Owner.

Gluten-Free Chicken Alfredo and French Bread

Tonight Casey requested her favorite pasta dish, Chicken Roasted Garlic Alfredo w/ broccoli.  Casey also requested some kind of bread to accompany the pasta dish.  Hmm, I pulled out my favorite gluten-free cookbook (“Gluten-Free Baking Classic”) and made the French Bread recipe.  This took awhile (10 mins prep time and 25-30 mins cook time.  This was my first time making this recipe.  I didn't let the bread rise as much as the recipe called for, but that sure didn't affect the end result, yummy.  

Gluten-Free Macaroni and Cheese

Tonight I made Gluten-Free Macaroni and Cheese for the family.  Spoiler: unfortunately I forgot to take a photo of the finished product.  I use Betty Crocker's recipe and convert it to a gluten-free recipe using the following substitutions:

• regular pasta - Instead use a gluten-free pasta of your choice (I prefer Dr. Schar's Gluten-Free Penne pasta, available at Wegmans, Celiac.com).


• regular all-purpose flour - Instead use a general gluten-free mix (I actually use the brown rice flour mix from "Gluten-Free Baking Classic" ).

The other substitution that I make is to use half sharp cheddar cheese and half Monterey Jack. This recipe when converted over to a gluten-free version tastes just as good as the original.  Give it a try and enjoy it.